Ingredients: 1 cup extra virgin coconut oil plus extra for cooking one brown onion diced 1/4 cup nutritional yeast 3 carrots peeled and chopped 3 cloves of garlic diced 1 tablespoon himalayan salt 1/2 cup fresh thyme 1 tablespoon of sesame oil 1 cup of chopped cauliflower 5 cups of vegetable stock (or make your own vegetable stock: boil for 1.5-2 hours in a large pot... 5 cups of water with 2 carrots diced, 2 tomatoes chopped, 3 celery stalks chopped, 1 small onion diced, 2 cloves of garlic diced, one leek chopped, 3 teaspoons of himalayan salt, a handful of bay leaves, 2 tablespoons of thyme and 2 tablespoons of parsley... After boiling drain so you are left with the liquid. Use this as vegetable stock and you can store in glass jar in fridge for one week. Discard the fiber of the vegetables, use it for compost or eat it, do what you like to be resourceful.)

Action: 1. In a large pot add the vegetable stock and coconut oil and bring to the boil. Stir. 2. Lower heat and allow to simmer. Then in a fry pan heat some extra virgin coconut oil. Add the onion and garlic and fry until golden. Then Add the salt and thyme and fry together for a couple minutes and then add all of this fry into the soup pot. 3. Next add the chopped cauliflower, carrot and thyme and let simmer on medium heat for 4 minutes. 4. Add the nutritional yeast and stir. 5. Add the sesame oil and stir. 6. It is ready when the cauliflower is soft to your liking!

SUGGESTION: + The cherry juice is ready and great like this, but if you want to add extra flavor add 1 teaspoon of vanilla extract or the beans of one vanilla bean. + Make a smoothie instead... just add the cherries to a blender and mix! Add strawberries!

Ingredients:1 large Portobello mushroom ½ red onion chopped finely 2 cloves garlic chopped finely Himalayan Salt Black Pepper ½ lemon Coconut oil for cooking Action:1. Clean mushroom and remove stem so only the large cap remains 2. Poke small slits into both sides of the mushroom with fork or knife, so that the flavor and oil may seep in 3. Rub oil, Himalayan salt, and black pepper only both sides of the mushroom thoroughly 4. Heat with coconut oil until freely moving on pan (medium heat) 5. Add chopped onion and garlic for 30 seconds then add mushroom 6. Cook thoroughly on each side until soft to the core 7. Remove mushroom from pan and enjoy! *Separate the crunchy remains of onion and garlic from oil in pan and sprinkle on your mushroom for extra flavor punches in every bite! *Pairs well with COCONUT BASIL SWEET POTATO FRIES! http://www.facebook.com/photo.php?fbid=525752214124229&set=a.147280615304726.21413.127773420588779&&theater +ADD Cayenne pepper for a spicy steak +ADD Curry powder for a curried steak

Ingredients: 1 bunch of asparagus coconut oil for cooking 1 tablespoon or more of garlic powder or 3 diced garlic cloves 1 teaspoon or more of himalayan salt 1 tablespoon of nutritional yeast

Action: 1. In a fry pan heat the coconut oil on medium heat. 2 Add the asparagus (and diced garlic if you are using the real thing) and cook for a few minutes until soft, but not browned. 3. Add salt, garlic powder, and nutritional yeast so that is clumps around the asparagus. 2. Fry for another 30 seconds, while mixing together then serve!

Action: 1. Add the water to a large pot and set the heat on medium to boil. 2. Chop all the vegetables into small pieces (just larger than your thumb!) 3. Add carrots, sweet potato, potato and onion first. Let boil! 4. Add the rest of e vegetables and herbs! 5. Boil it all together for appox 30 minutes or until vegetables are soft. 6. Serve with fresh parsley and dill!